Creamy pumpkin sage sauce (Printable)

Velvety pumpkin and sage sauce with cream and Parmesan, perfect for comforting pasta dishes.

# What You'll Need:

→ Vegetables

01 - 1 cup pumpkin purée (unsweetened)
02 - 2 cloves garlic, minced
03 - 1 small yellow onion, finely chopped

→ Dairy

04 - 1 cup heavy cream
05 - 1/2 cup grated Parmesan cheese
06 - 2 tablespoons unsalted butter

→ Herbs & Spices

07 - 8–10 fresh sage leaves, finely chopped or 1 teaspoon dried sage
08 - 1/2 teaspoon freshly ground black pepper
09 - 1/2 teaspoon salt, adjust to taste
10 - Pinch of nutmeg

→ Pantry

11 - 2 tablespoons olive oil
12 - 12 ounces dried pasta (fettuccine, penne, or choice)

# Steps:

01 - Boil pasta in a large pot of salted water until al dente according to package directions. Reserve 1/2 cup pasta water, then drain and set aside.
02 - Heat olive oil and butter over medium heat in a large skillet. Add chopped onion and cook 3–4 minutes until translucent.
03 - Stir in minced garlic and chopped sage leaves; cook 1–2 minutes until fragrant.
04 - Add pumpkin purée, salt, black pepper, and nutmeg to the skillet. Cook 2–3 minutes, stirring frequently.
05 - Pour in heavy cream, stirring until smooth. Simmer gently for 5 minutes to develop flavors.
06 - Add grated Parmesan cheese and stir until fully melted. Adjust thickness by adding reserved pasta water as needed.
07 - Toss drained pasta with sauce in the skillet until evenly coated. Warm together for 1–2 minutes.
08 - Plate immediately, garnished with extra Parmesan and sage if desired.

# Expert Tips:

01 -
  • It tastes like autumn comfort without requiring hours at the stove.
  • The sage transforms from a whisper to the main voice in the sauce, making you wonder why it took so long to try this pairing.
  • Naturally vegetarian and elegant enough to serve guests who don't expect pasta to feel this luxurious.
02 -
  • The sauce thickens as it cools, so make it slightly looser than you think you want—the pasta water is your friend if you need to adjust.
  • Don't let the cream boil hard or it can separate; keep the heat gentle and steady.
  • Fresh sage is worth seeking out; dried sage works in a pinch but tastes more like dusty memory than fragrant leaf.
03 -
  • Grate your Parmesan fresh if you have time—pre-grated cheese has anti-caking agents that make the sauce grainy instead of glossy.
  • Keep a thumb on the heat; this sauce never needs a rolling boil, and low and gentle is the secret to a silky, not separated, cream sauce.

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